Description
A moist and flavorful hummingbird cake featuring ripe bananas, crushed pineapple, toasted pecans, warm spices, and a tangy cream cheese frosting. Perfect for family gatherings and special occasions.
Ingredients
- 3 cups all-purpose flour (375g)
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups granulated sugar (400g)
- 1 cup vegetable oil (240ml)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- 1 can crushed pineapple, 8 ounces (227g), drained
- 1 cup chopped pecans (120g), toasted
- 8 ounces cream cheese, softened (227g)
- ½ cup unsalted butter, softened (113g)
- 3 cups powdered sugar (360g)
- 1 teaspoon lemon juice
Instructions
- Preheat a dry skillet over medium heat. Add chopped pecans and toast, stirring frequently, until fragrant and lightly browned, about 4-5 minutes. Transfer to a plate and let cool.
- In a large bowl, sift together flour, baking soda, cinnamon, and salt.
- In a mixing bowl, beat sugar and oil until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, mashed bananas, and drained crushed pineapple.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in most of the toasted pecans, reserving some for decoration.
- Divide batter evenly between two greased and floured 9-inch round cake pans.
- Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, about ½ cup at a time, beating well after each addition. Stir in lemon juice.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly. Sprinkle reserved toasted pecans on top.
- Chill the assembled cake for at least 1 hour before slicing and serving.
Notes
[‘Drain pineapple well to avoid soggy cake.’, ‘Use very ripe bananas for best sweetness and moisture.’, ‘Toast pecans just before mixing to enhance flavor.’, ‘Room temperature eggs, cream cheese, and butter improve texture.’, ‘Fold pecans gently to avoid tough batter.’, ‘Chill cake before serving to set frosting and enhance flavor.’, ‘Do not freeze cake with cream cheese frosting as it may separate.’, ‘Cake can be stored in an airtight container in the fridge for up to 4 days.’, ‘For gluten-free version, substitute all-purpose flour with gluten-free baking flour blend.’, ‘For dairy-free version, use dairy-free cream cheese and plant-based butter.’]
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 390
- Sugar: 35
- Sodium: 230
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
Keywords: hummingbird cake, pineapple cake, pecan cake, cream cheese frosting, banana cake, moist cake, tropical cake, easy cake recipe